Triglyceride-encapsulated phytosterol microparticles dispersed in beverages

Abstract

A method of supplementing a beverage or other edible aqueous medium with phytosterols, and the resulting phytosterol-supplemented edible media and other edible products, are described. The method includes admixing a dry powder of non-esterified phytosterol microparticles with triglyceride-based edible oil to produce a slurry of powder in oil. The slurry is optionally homogenized to disaggregate caked or otherwise aggregated phytosterol microparticles, allowing an increased proportion of the microparticles to be uniformly coated with the oil. The slurry is admixed and homogenized in the liquid aqueous phase of an edible aqueous medium with at least one exogenous emulsifier, surfactant or other agent that can stabilize the dispersion of oil-encapsulated phytosterol microparticles. The beverage or other edible aqueous medium may be pasteurized.

Description

RELATED APPLICATIONS[0001]Not Applicable.FIELD OF THE INVENTION[0002]The present invention relates to a beverage composition containing phytosterols in which the bioavailability of dispersed phytosterols for combining with cholesterol in the GI tract is improved by introducing phytosterol microparticles that are fat-encapsulated within a slurry. The slurry is dispersed in an aqueous medium together with an exogenous fat emulsifier or other fat dispersing agent, for example a beverage such as soy milk or cows milk that contain fat-emulsifying proteins and / or other fat emulsifiers.BACKGROUND OF THE INVENTION[0003]The following discussion is provided solely to assist the understanding of the reader, and does not constitute an admission that any of the information discussed or references cited, constitute prior art to the present invention.[0004]This invention concerns particles of plant sterols, i.e., phytosterols that do not easily disperse in aqueous environments without some modific...

AI Technical Summary

Benefits of technology

[0028]In most cases, the initial proportion of oil included in the slurry is equal to or greater than the amount of phytosterol material, i.e., the weight ratio is commonly 1-10 parts of oil per part of phytosterol. Preferably, this weight ratio is 2-5, and for a number of applications, e.g., beverage applications, a ratio of approximately 3 has been found advantageous. In other embodiments, the ratio is 1-5 or 5-10. Vegetable oil-derived and tall oil-derived phytosterol microparticles have been utilized. Providing a sufficient ratio of oil to phytosterol helps assure a sufficient amount of oil for encapsulating the microparticles while also limiting the dynamic viscosity of the slurry. This facilitates slurry flow during food production.

[0061]In particular embodiments the person has elevated cholesterol levels prior to ingesting the present compositions; daily ingestion of the present compositions providing at least 400, 500, 600, 700, or 800 mg of phytosterols per serving of a food or beverage item, and preferably providing a total dietary intake of at least 600, 700, 800, 900, or 1000 mg of phytosterols per day, reduces serum cholesterol levels of normal individuals by at least 3, 5, 7, 10, 12, or 15%.

Problems solved by technology

These phytosterol particle modifications have generally involved relatively costly liquid processing steps, e.g., solution or suspension processing, spray-drying, melt-processing, and the like.

Because of the hydrophobic character of sitosterols, it has not been possible to prepare a conventional tablet or capsule which will allow the thorough dispersion of the medicament in the G.I. tract.

In addition, the wax-like hydrophobic surface of sitosterols makes the dispersion of the active agent in water a most difficult task.

Providing a packet of finely ground sitosterols to be dispersed in water immediately before administration has not been heretofore been feasible.”

Prior to recent experiments, delivery of phytosterol as a solid powder or aqueous suspension was thought to not be preferred because of the limited rate and extent of solubility in intestinal liquid phases.

Yet, esterification of phytosterols, coupled with the use of edible oils to deliver these sterols is not always practical, e.g., in formulating fat-free foods.

Thorough dispersal of free phytosterol microparticles in a food or beverage may not be sufficient to render the particles fully bioavailable for reducing plasma levels of LDL cholesterol.

These modifications may involve substantial cost and inconvenience, and may result in products that are less stable or less effective than the original phytosterol ingredient.